I LOVE sharing delicious and sugar-free recipes and inspiration with you.

AND, I love sharing sneak peaks into the Break Free From Sugar E-Cookbooks.

With Fall upon us, we’re naturally transitioning into eating more warming foods like soup. I love soup this time of year and am always having fun trying new recipes.

But sometimes, soup can get lonely and need a friend.

So, today I want to share with you the BEST friend for any soup you may be creating this Fall or Winter. 

This recipe for Garlic Herb Scones is right from my Spring/Summer edition of the Break Free From Sugar E-Cookbook (Purchase your copy HERE).


Garlic Herb Scones

Cook time: 20-25 minutes
Serves: 6 scones


  • 1 3/4 cups whole wheat or spelt flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup coconut oil, chilled
  • 3/4 cup almond or coconut milk
  • 3 cloves garlic, minced
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp rosemary
  • Topping: 1 Tbsp olive oil + 1/2 tsp chili flakes + 1/2 tsp oregano


  1. Heat oven to 400 F and lightly dust a baking sheet with flour.
  2. In a large bowl, combine the flour, baking powder, baking soda, salt, garlic, and herbs.
  3. Add in the chilled coconut oil and mix with your hands. You want the dough to start resembling a sandy texture.
  4. Stir in the milk and mix with a fork. Be careful not to overmix or your scones may turn out dry.
  5. Turn dough out onto a floured surface. Knead for a few minutes. Form the dough into a flat circle about 1/2 inch thick.
  6. Using a sharp knife, cut the dough into 6 equal triangles and place on the baking sheet. Brush each scone with olive oil and a pinch of chili flakes and oregano.
  7. Bake for 10-12 minutes until golden and fluffy. Enjoy fresh or store in an airtight container for up for 3 days.

Tips & Notes:

  • The key to making these scones fluffy is to use chilled/hard coconut oil. Place the coconut oil in the freezer or fridge for 5-10 minutes before using.spelt to start.
  • Sugar Freedom Baby Step: If these are too dense for you because of the whole flour, try using a mix of 1/2 white flour and 1/2 whole wheat.

Love & Good Food,